In a medium mixing bowl, beat room-temperature cream cheese with powdered sugar using an electric mixer for about 1-2 minutes until creamy and lump-free. Gradually fold in whipped cream and Biscoff spread until smooth.

Pour milk into a shallow dish. Quickly dip each Biscoff cookie into the milk for 1-2 seconds. Lay the dipped cookies flat in a 9x9-inch pan to create the first layer.

Spread half of the creamy filling mixture over the layer of soaked cookies evenly.

Soak the remaining Biscoff cookies briefly in the milk, then place them in the pan on top of the cream layer. Top with the remaining creamy filling mixture.

Cover the pan with plastic wrap and refrigerate for at least 4 hours or ideally overnight.

Before serving, sprinkle Biscoff crumbs and optional chocolate shavings on top. Slice into squares and serve chilled.